Sort ingredients
tearl42
QR Code
Listen
Pdf
Place a large pot or dutch oven over medium heat. Add the olive oil, carrots, and onions with a pinch of salt. Stir to combine and cook, stirring occasionally, for about 8 minutes, or until the onion is soft and translucent.
Add the garlic and cook for about 1 more minute; add the chicken stock. Bring to a simmer.
Once simmering, add the orzo. Continue simmering, stirring occasionally, for 8-9 minutes or until the orzo is nearly cooked through.
While the orzo cooks, whisk together the eggs and lemon juice in a bowl or measuring cup. Once the orzo is nearly done, slowly drizzle about ½ cup of the hot stock into the egg mixture, whisking to combine.
Pour the egg mixture into the soup pot, stirring well to combine. Add the chicken and let the soup simmer over low heat for about another 5 minutes.
Add the spinach and dill. Taste and add salt and pepper as needed before serving.